Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour in a bowl with 1/4 tsp of salt, and make a well in the centre. Pour in the egg and coconut milk and whisk until smooth. Stir in the desiccated coconut, prawns and spring onions, and leave for a minute while you make the pickle.
Mix all the cucumber pickle ingredients with a pinch of salt. Mix the salad leaves and coriander together.
Wipe a non-stick frying pan with a little sunflower oil and warm over a medium heat. Spoon 2-3 pancakes into the pan at a time and cook for 2-3 minutes on each side before flipping. Repeat until you’ve used up all the batter (keep the first batches warm in a low oven if you like) then serve immediately with the pickle, and some coriander and salad leaves.